Baked Tortilla Chips*

Instructions: Preheat oven to 375F. Cut each tortilla into fourths. Place on a cookie sheet covered with a Silpat,* parchment paper, or cooking spray **Lightly spray or hand-pat each chip with water. Sprinkle with herbs or seasonings, if desired. Bake for 6 to 10 minutes (WATCH THEM LIKE A HAWK OR THEY'RE GUARANTEED TO BE OVER-COOKED) Turn chips over and Bake another 8-10 minutes until crisp.

NOTES:* A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse. ** FYI "cooking spray" is 100% fat although the label says "fat free." (If using the spray, a non-stick baking pan makes it even less likely that anything will stick).

This was good. Next time I’m going to try just one can of beans, and more tomatoes, and will drain the chopped tomatoes first. I think I’ll also substitute raw crunchy Vidalia onions instead of the scallions. The chips are awesome. You don’t need a sprayer, just smear some water on the tortillas with your hand, before baking.